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susan's southern succotash

(2 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

There are a lot of succotash recipes out there, but I didn't see any like my mother and daddy used to make. Sometimes I think my mother learned a lot of her cooking from my father and his sisters. He was older, 32, when they married, and she was a new high school graduate! Hadn't had time to learn to cook yet. But his mother and sisters were some of the best Southern cooks I ever met. Here is the succotash recipe we used to have when I was growing up. Very easy to do.

►
(2 ratings)
yield 5 -6
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For susan's southern succotash

  • 10-12 oz
    package frozen small green lima beans (or equivalent amount of fresh cooked)
  • 1
    short can whole kernel corn, preferably white shoepeg
  • 1/4 c
    diced red or green bell pepper
  • 1/4 c
    diced onion
  • 1/4 c
    butter or half & half bacon grease
  • salt, pepper, and a few red pepper flakes
  • optional: 1 or 2 seeded and chopped tomatoes

How To Make susan's southern succotash

  • 1
    Cook lima beans until tender. Drain. Drain and rinse corn.
  • 2
    Combine all ingredients in an iron skillet, and cook everything in the butter until tender and heated through, stirring and scraping pan frequently.
  • 3
    If adding tomatoes, wait until about 5 minutes before serving to stir them in. Handle gently so they don't break down, just heat through.
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